Welcome to
HAPPY CONCEPT GROUP

The Boutique
Bed & Breakfast

Hawaiian
Bar-B-Que

Pamana

Tsokolateria

I Luv
Backyard Bbq

Bento Box

World Topps

Slim at Home

HAPPY HISTORY & CONCEPT

When I was growing up, I would be found playing at any of these Filipino restaurants - Barrio Fiesta, Bakahan at Manukan, Singing Cooks and Waiters Atbp., and Isdaan - which my parents, Rod Ongpauco and Liberty Ilagan, happened to own. These concept restaurants eventually became my workplace.

At seven, I was billing out customers, and during summer I worked various jobs at any one of them. I learned the ropes of running a restaurant this way, and it was how I prepared to become a restaurateur like my parents, although my management style was not exactly like theirs.

Although I studied to become a chef at the Culinary Institute of America, I did not want to limit my business involvement to food preparation. I wanted to be hands on with the business, and make my own mark in the industry where my family had been playing prominently. My parents supported my decision to strike out on my own. To start the first World Topps branch on Timog Avenue, Quezon City in 2000, with no cash at hand, I took the leap of faith by maxing out my credit card to pay for my investment and thank God I got my ROI within a year.

Our brisk sales enabled me to settle my debt within a year, and in 2011, I was able to open another World Topps branch and launch a second concept restaurant, Bento Box, which served American- inspired Japanese food.

Through out the years, I also opened Hawaiian BBQ, Pamana, Tsokolateria,
I love Backyard BBQ Grill. At present, we have a total of 14 Branches all over the Philippines.

I also ventured into Bespoke Catering called Private Dining by Happy Concept Group where we have special themes, beautiful tablescapes & sumptuous menus, complete with Private Chefs and Butlers to make any occasion memorable.
Aside from that, I am operating Happy Carts which are kiddie food carts that matches the theme of any party – perfect for children's birthday parties and corporate gatherings.

I also invested in The Boutique Bed & Breakfast, a seven (7) bedroom Boutique Hotel in Tagaytay City and Slim at Home, a Home Service slimming clinic.
Soon we will be launching Mom Made where we will manufacture ready to cook frozen dishes that are free of preservatives especially made for busy moms like me who always look for healthy, yummy yet easy to cook dishes for our children and The Private Dining Room which is a private HOUSE where you can celebrate your special occasion made for small elegant celebrations.

The Group

Events

NEWS &FEATURES

Pick your room: 'I Love' or 'I Lust'?

Let's all meet Mommy Happy! What she likes about Landers is the wide selection of goods that she can get her hands on. It helps her a lot, especially since she enjoys entertaining guests. Watch this episode to find out the super finds that she got at Landers. #LandersMommyTV #landersph #LandersSuperstore #LandersOtis #LandersBalintawak #LandersCebu

View Full Article By Landers Superstore | July 2, 2017 Copyright and all rights reserved to Landers Superstore

Pick your room: 'I Love' or 'I Lust'?

Pictured on this page are some of the seven rooms (with the lobby, below right) of The Boutique Bed & Breakfast at the Tagaytay Ridge, with each room named after an emotion (bottom)

When a hot (in more ways than one, hehehe!!!) celebrity couple wanted to steer clear of the maddening crowd, far from the prying eyes and gossipy tongues, they hied off to a place where nobody (or so they thought) would recognize them — never mind if they vainly tried to hide under cover of darkness.

They secluded themselves in a room with an "I Lust" sign at the door and they must have spent a lustfully precious night in…sweet slumber? Your guess is as good as anybody's. That was several years ago and they have since un-coupled under controversy-laden circumstances. Friends suspected that the un-couple's second child must have been conceived in that room.

"I Lust" is the most popular (especially by honeymooners) among the seven rooms of The Boutique Bed & Breakfast, one of the most popular (read: "hottest") places along Tagaytay Ridge with a breathtaking panoramic view of Taal Volcano Lake. The other rooms are: "I Love" and "I Escape" (located at the ground floor next to the restaurant that offers a menu of mouth-watering gastronomic delights), "I Dream," "I Desire," "I Dare" and "I Surrender."

"The Boutique Bed & Breakfast is also known as 'The Boutique of Emotions'," said Happy Ongpauco-Tiu who thought of the unique concept with husband Dexter Tiu whose business partners are travel buddies Allana Montelibano, Melon Santiago and Mark Canete. "It's the only hotel in the world inspired by romance and feelings, so each room is named after an emotion. They are emotions that lead to falling in love."

Upon check-in, you are ushered to the Pamper Me Room where you are requested to choose the scent of your shampoo, conditioner, soap and room, all homemade and from natural herbs coming from Happy and Dexter's farm.

"It's Dexter who collects the herbs," noted Happy. "We are the only hotel that does that."

The Tsokolateria at the Boutique's veranda, overlooking the Taal Volcano Lake

Because Happy comes from a showbiz clan (father is retired actor Rod Evans; mother is retired actress Liberty Ilagan; grandfather is the late National Artist Gerry de Leon; among the cousins, are Janno Gibbs and Heart Evangelista; and among the uncles is Robert Arevalo), she and her partners saw to it that clients are duly reminded with throw pillows scattered in the rooms with the likes of Audrey Hepburn, Marilyn Monroe and other iconic celebs staring back at them.

Opened in June 2006, The Boutique was conceptualized and inspired by the owners' fondness for weekend getaways, travel adventures, and passion for food and culture. Happy and Dexter spotted a location in Tagaytay for their second branch of Hawaiian Barbecue Restaurant, but they found it too beautiful and romantic for just a restaurant. Then they called in Allana, Melon and Mark. That was how The Boutique was born.

For that magical effect, order room service and take your breakfast (leisurely now) at the terrace that offers a sweeping, mesmerizing view of Taal Volcano Lake emerging from behind light-blue mist. At dusk, watch the lights flicker like a thousand fireflies from the houses dotting the Taal Lake, and you don't need Benadryl or ZZZZquil to lull you to a dreamy sleep.

Enough said. The Boutique is better experienced than just being read about.

View Full Article By Ricky Lo (PhilStar) | June 15, 2017 Copyright and all rights reserved to Ricky Lo (PhilStar)

Four women spend time continuing a legacy

MANILA, Philippines - The year 2015 is almost over. We're once again in the season when most people reflect on what they've accomplished so far and come up with resolutions for the future. If you're still pondering what more you would like to achieve for yourself or the people you care for, be inspired by these four unique women who are doing what most can only dream about.

Philip Stein's Women of Legacy share their favorite mantras as they continue to prove that with small but sure steps, big dreams can be achieved.

Happy Ongpauco-Tiu: Put God first and success will follow

Faith and hard work are key ingredients to genuine happiness, something that Happy Ongpauco-Tiu learned from her parents Rod and Liberty Ongpauco, who originated the now famous crispy pata, and established Barrio Fiesta, Singing Cooks and Waiters Atbp., and more. "I grew up playing in these restaurants, and they eventually became my workplace," says Happy. But more than these businesses, Happy reveals that the core values of honesty, kindness, and making others happy through good food, is what she cherishes most from her parents' legacy. So with her parents' blessing, Happy took a leap of faith and started her own business, the Happy Concept Group — which gave birth to World Topps, Bento Box and Pamana restaurants, among many others. "More than the physical things, I want to be able to share my parents' legacy of good values to my children," shares Happy. "So that no matter what field they choose when they grow older, they will succeed."

Alex, Candy, Amanda and Happy — these four women are wearing the Legacy Petite, the newest addition to Philip Stein's Legacy Collection watches, which were co-designed by Lea Salonga and launched last July 2015.

The Legacy Petite comes in two brilliant styles: the stainless steel petite oval case, and a rose gold-plated version. Each timepiece swanks Philip Stein's Signature dual time zone dial in white mother-of-pearl, fitted with mineral crystal, and comes in interchangeable silk calf straps available in black, white, pink, and light blue. An upgrade to a stainless steel or rose gold- plated bracelet is also available. The beauty of the interchangeable strap system is that it gives the wearer the luxury of versatility, to keep up with the current fashion trends.

More than just for luxury, a Philip Stein watch is also a wellness accessory. Dubbed as the "feel good watch" by Oprah, each Legacy and Legacy Petite is equipped with Philip Stein's unique Natural Frequency Technology, a chip that acts like an antenna to help the wearer tune in to the earth's positive alpha waves, thus becoming more energized, focused, and resilient against stress. Devoted customers who have felt positive effects from Natural Frequency Technology for years, attest to the clinical study results that show Philip Stein wearers experience improved sleep, and reduced stress with continued use.

Each of these Women of Legacy wears her petite timepiece as a reminder that achieving her big goals in life is always possible — one small step at a time.

View Full Article
By Bituin Aquino (The Philippine Star) | December 2, 2015
Copyright and all rights reserved to Bituin Aquino (The Philippine Star)

Lifestyle Asia - November 2015 Cover

Pamana, Hawaiian BBQ and Tsokolateria Baguio by the Happy Concept Group

When in Baguio, make sure to stop by Upper Session Road and go here for Hawaiian BBQ, Pamana and the latest concept of the Happy Concept Group - Tsokolateria. This was the former Barrio Fiesta owned by her Dad and She converted it into three restaurants.

Wherever you sit you can order from any of the three. Thank you Happy Ongpauco Tiu for always promoting our very own.

Love these steps! I am sure many people take photos here.

Just as I thought!

There is a nicer view from the bottom looking up – I will try that angle next time!

As soon as we arrived in Baguio I brought everyone to Pamana where we had our Pamana favourites and tried some of the dishes at Tsokolateria!

The entrance is perfect for a family photo! Spotted a cutie again here!

Beautiful View

Three Kinds of Lumpia for Lolo

Bagnet! Yum!

Palitaw! Yum!

Going down further is the latest concept which is Tsokolateria! Perfect for the Baguio weather!

View Full Article
Pictures from http://heart-2-heart-online.com
By http://heart-2-heart-online.com/ | November 26, 2015
Copyright and all rights reserved to heart-2-heart-online.com

Pamana Bistro Makati, one of our own

I first tried Pamana as a treat by my client in Boracay, we had some great talks complimented with that unparalleled beach vibe, playing the sands in your feet while sipping that savory soup of their Bulalo, while feeling the breeze of the beach and that scenic view of the shore, it was just perfect. So to relive the nostalgia even just for their famous Filipino dishes, I decided to write about Pamana however this time in Makati, Pamana Bistro.

Pamana is a Filipino word for "Legacy", its concept is fine dining Filipino restaurant that serves heirloom recipes down from generation to generation that brought different family recipes together, another unique addition under Happy Concept group, a restaurant chain led by Mrs. Happy Ylagan Ongpauco-Tiu, daughter of Mr. Rod Ongpauco and Mrs. Liberty Ilagan, famous restaurateur's, owner of Barrio Fiesta. As you dine you'll see traces of their family history, part of their antique themed interior, were collections of their family photos posted in the wall, you'll definitely have a typical dining experience with your family.

I have tried different cuisines from different countries however, nothing beats my mother palate which is Filipino Food that's why I really love it here, it's was just like eating at home, reminiscing the sunday dishes cooked by my grandmother and my mom while growing up.

The Menu is really interesting for each dish has it's own history, either a recipe from their gramdma's ot a family friend, a specialty by one of their restaurant chains and many more, like this Sisig for example, as his husband's favorite, unlike the typical Sisig this one has aligue (crab fat) so you'll definitely fall for this, this was actually the first dish that got wiped out.

Growing up my grandmother would always reprimand me to eat my vegatbles to become healthy so i came to love vegetables and Pinakbet is a Filipino staple, Pinakbet Con Bagnet a Legacy from Barrio Fiesta, this is just plain awesome i feel sorry for those who doesn't eat vegetables they are missing alot.

Another staple of all Filipino Dish, that pork, that ox, the vegetables, the peanut sauce down to that bagoong everything went perfectly well, do not miss this one. When we had this we literally weren't able to talk and we just keep on saying it's good, it's really good.

My cravings for Filipino was totally satisfied, if you missed eating at home on a sunday or if you're already fed up with foreign dishes, then dine with Pamana, have a taste of their legacy, you'll never regret it.

View Full Article
Photos by www.itakamcity.com
By JM Beloria | May 15, 2015
Copyright and all rights reserved to JM Beloria and itakamcity.com

Tsokolateria A Chocolate Haven In Baguio City

The Rainy season is upon us and that laid back feeling is again kicking in. The temperature in Baguio City starts to again drop and you know what that means! Time to bring out the jackets, bonnets and thick socks, not to mention the rain gears such as your rain coat, boots and umbrella. However, one thing that reminds me of the rainy season and frankly one of the few reasons that gets me excited for the rainy season is the fact that i can again drink (without having to profusely perspire) my favorite tea, chocolate or coffee drink. I do several visits in coffee shops and i must say that coffee shops are popping up in Baguio City like mushrooms, people love drinking coffee in this kind of weather i guess. However, there are only a few tea shops that serve hot tea and really a minuscule number of chocolate drink shops in Baguio City, actually only one popular name comes to mind, until today.

Tsokolateria Baguio City

Artisan Chocolate, this is what Tsokolateria is all about. Artisan means that the food and drink are made by hand and using only high quality ingredients. Of course the only way for us to determine if they indeed are sticking to their commitment of using high quality ingredients it to visit the place and taste the food for ourselves. Tsokolateria is located in one of the levels of the igorot stairs where Barrio Fiesta was once located. The al-fresco area of Tsokolateria looked elegant and perfect for the Baguio weather, unfortunately it was raining when we got there that we had to transfer to the nearby Pamana restaurant, not to worry as Tsokolateria is of the same company as of that of Pamana restaurant.

Tsokolateria Food

Upon opening the menu we quickly realized that this is not just a chocolate drink shop, aside from Chocolate drink most if not all their dishes have some sort of Chocolate influence in it. They have a made several spins to the popular chocolate drink by adding different flavors, of course you still get to enjoy the classic chocolate drink.

The Chocolate Drinks at Tsokolateria

We tried three of their Chocolate drinks and these are:

Tsoko Mallows – when i saw this chocolate drink i remember a cartoon episode where the character dropped a marshmallow in his chocolate drink and the mallows just absorbed the chocolate drink making the marshmallow expand For those with sweet tooth, this is a perfect drink for you. Its thick chocolate drink and the sweetness of the mallows makes it a great comfort drink but not as comforting as the next one.

Frozen Hot Tsoko - the first thing that you have to ask yourself how can you have a frozen and hot choco drink at the same time? Well make a piping hot chocolate drink and to make it creamier add several scoops of vanilla ice cream! That is Tsokolateria's Frozen Hot Tsoko.

Sili Labuyo Tsoko Blend - this fiery chocolate drink is not as comforting as the first two. The sweetness of the chocolate drink and the spicy-ness of the chili gives you a comforting and discomforting feeling. At first you feel the discomfort from the chili but after a while you become comforted as the spicy flavor does not linger for a long time. This chocolate drink is good for the adventurous or for those who wants to try something new for their taste buds.

Tsokolateria Food and Desserts

We tried several food at Tsokolateria and here are those that stood out:

Palitaw - This traditional Filipino dessert is one of the dishes that is served without a hint of chocolate. I guess they prefer to stay true to its flavor and how it's made. One thing i notice with the Tsokolateria Palitaw is the fact that their version is much thicker than those you buy in the market. Not only is the palitaw thicker it is also smothered with coconut, sugar and toasted sesame seeds. For P70 this goes well with any of their chocolate drink.

Bibingka - another traditional Filipino dessert, this time however it is served with a side of melted traditional chocolate. Unlike the Bibingka that are being sold just anywhere their bibingka would remind you of December when you finish the early morning mass (Simbang Gabi). Priced at P180.00.

Tablea Champorado - a traditional filipino breakfast and merienda, Tsokolateria's Tablea Champorado is made with mountain rice and tablea chocolate. It's presentation is leaning towards this food being served for breakfast as it also comes with chicharon, fried dried espada (fish) and bacon. Priced at P175.00.

Strawberry Fondue - what is a Chocolate Haven in Baguio City without Strawberry Fondue? Fresh strawberries are served with a pot of melted chocolate that will definitely make you drool if you just watch others eat it. Priced at P180.00.

Crispy Choco Balls - reminds me of chocolate truffles, this choco balls however are also sprinkled with nuts and a serving of melted chocolate that serves as a dip. So you can say that this is chocolate on chocolate. Priced at P120.00.

Tsokolateria is indeed a Chocolate Haven, and perfect not only for those who are trying to keep their bellies warm with a hot choco drink but also for everybody who loves chocolates. If you are craving for Traditional Filipino Desserts or for Chocolate, Tsokolateria is definitely a choice to consider.

View Full Article
By Vince | June 29, 2015
Copyright and all rights reserved to Vince and lakbaybaguio.com

Happy Ongpauco-Tiu achieves work-life balance, thanks to IT

MANILA, Philippines - If there is one thing that people always wonder about Happy Ongpauco-Tiu that would be how she manages her time as an entrepreneur, a wife, and a mom. Taking care of her family, running a household, handling several business ventures, and supervising their family business — such a full plate.

But true to her name, she is happy managing all the businesses she is involved with. Thanks to modern telecommunications, Happy, a Globe Business ambassador, has been able to simplify her business operations and meet the goals of the Happy Concept Group of Companies.

Happy was chosen as one of the Globe Business ambassadors because she is able to achieve work-life balance and pursue things that she loves. Through the help of Globe products and services, she has been able to make her businesses profitable for the lowest possible cost.

Staying connected

Happy manages her Middle East operations and acts as the corporate secretary for the Barrio Fiesta Group, a family-owned business. Her own company, meanwhile, handles restaurants, including World Topps, Bento Box, Hawaiian Bar-B-Que Restaurant (in Boracay and Tagaytay), I Luv Backyard BBQ (in Boracay), and Pamana Restaurant in Tagaytay.

She also owns Catering Kitchen, which offers her homemade specialties, and My Happy Carts that carries themed food carts for kiddie parties. She has also diversified and ventured into the hotel accommodation business with her Boutique Bed & Breakfast in Tagaytay. Her latest project is Slim at Home, a mobile slimming clinic.

Since most of her business ventures are not in Manila, Happy always ensures that she stays connected to her employees and offices, through her mobile phone and e-mail. Being updated with all the operations and happenings in her businesses is a must for her.

"Running my businesses is so manageable with my landline and mobile phone. I make a lot of phone calls every day to check on my management teams and get daily updates on my restaurants and other businesses," Happy shared.

Her responsibilities at home prevent her from being physically present at her business outlets, so she sends out e-mails to her staff to delegate tasks and assignments.

"As an entrepreneur, we know that no business will ever succeed without the owner's presence. With a reliable Internet connection, however, I am able to delegate, manage and connect with my staff and businesses wherever I am.

"I need to stay connected so that I can always reach my management team and monitor what's going on in my restaurants or offices — anytime, anywhere. In the kind of business I'm in, monitoring is a 24-hour thing. Sometimes I get calls in the middle of the night to solve problems or answer queries. The communication technology we have today enables me to fulfill my responsibilities as well as help my businesses operate efficiently," Happy said.

Happy is also considering the Globe Business Text Connect service to help promote her catering business, her food carts and her bed and breakfast establishment.

Globe Business Text Connect allows entrepreneurs to send and receive unlimited text messages to employees, suppliers, clients and customers through a high-volume text broadcast. Entrepreneurs can now send an unlimited number of text messages at a lower cost compared to regular texting rates.

Family first

Happy may be a busy entrepreneur but she always has time for her family. A doting mother to her two sons and a loving wife to her husband, she always makes them her number one priority.

"Most of my business outlets are out of town so I cannot go there at all times because my presence at home for my husband and sons is the first on my list of priorities. Thanks to modern communications technology, I can manage my businesses even if I am home. My job and schedule are flexible because of them," she said.

Happy is also considering a subscription to the Globe Business WebEye service in order to better monitor her business outlets, even when she's away. WebEye is a video surveillance system that allows entrepreneurs to view activities in their place of business in real time. The images captured on video may be accessed by the business owner through the Internet by computer, laptop, smartphone or a similar device.

For people who want to start their own business, the successful entrepreneur has an important advice to them: "Anybody can be an entrepreneur. You have to have the drive to work hard to reach your goals to be happy with what you are doing and use technology to simplify your business. More so, with the changing times, you also have to be updated with the latest techniques in your chosen field. Never stop learning, and trust only a partner like Globe to simplify your business."

Globe Business, the corporate arm of Globe Telecom, provides wireless and wireline solutions for a diverse set of industries, businesses, and commercial enterprises. It assures SMEs of affordable, reliable and dependable services for all communication needs, both wireless and wireline solutions, to generate the highest possible profit at the lowest possible cost.

For more information, call +632 730-1288 or log on to http://globe.com.ph/business.

View Full Article
By philstar.com | May 7, 2012
Copyright and all rights reserved to philstar.com

MADRIDFUSIONMANILA2016

One of Madrid Fusion Manila's biggest highlights are the regional lunches, which brings some of the brightest culinary minds in the Philippines together, to create dishes that show off the best of our produce. The first day's theme was panlasa, concentrating on the flavor profiles that make up our cuisine: maalat, malinamnam, maasim, matamis, and mapait. Curated by Nina Daza-Puyat and Angelo Comsti, and executed with chefs Noel de la Rama and Josh Boutwood, it kicked things off with intensely flavorful palates that were sincerely Filipino.

View Full Article
By Pamela Cortez (Pepper.ph) | April 8, 2016
Copyright and all rights reserved to Pamela Cortez (Pepper.ph)

Manila welcomes best chefs in the world for Madrid Fusion 2016

Best Female Chef 2016 Margarita Fores said it right when she described Pinoy food featured in the Madrid Fusion 2016 as halo halo.

"Our cuisine is best exemplified by Halo-Halo. From the Malay beginnings, to 300 years of influence from Spain—and Mexico as well—with some Chinese and some spaghetti and meatballs from America...[our cuisine] is a mixture of everything.

We are the only Latin Asians in the world," she said at the press conference to kick off the event, which takes on the theme "The Manila Galleon: East Meets West.

As the 12 year event opens its doors today at the SMX Convention Center, the air of excitement and camaraderie is palpalable as delegates prepare to share their knowledge and expertise with attendees to showcase the best of their cuisine.

With over 100 delegates and 270 booths which feature the best chefs in the country and Michelin chefs who have expressed excitement to cook for Pinoy food enthusiasts, delegates this year come from all over the world, making the Madrid Fusion experience similar to the Galleon Trade that expanded its reach to cover the seven seas.

Among those who will grace the event are New York-based Pinoy chefs Amy Besa and Romy Dorotan, Chefs Tatung Sarthou and Michael Aspiras, Mexican Jorge Vallejo, Spanish chef Joan Roca, Japanese chef Yoshihiro Narisawa, Korean chef Junsik Yimand, Chef Virgilio Martinez from Peru who will demonstrate why they are the best, before journalists, foodies, and industry practitioners.

The event, which will run from April 7-9, will feature three major activities — the International Gastronomy Congress, Trade Exhibition and the Flavors of the Philippines Festival.

This year's event is a joint undertaking of the Department of Tourism (DoT) and the Tourism Promotions Board (TPB), and Madrid Fusión organizers Foro de Debate and Arum Estrategias de Internacionalización.

Check out some of the scenes the pre-event and for Day 1: Tsokolateria Café's Tablea Batirol Lakatan Mousse Turon with Langka Caviar? Looks interesting.

And this is just the beginning. With two more days, and foodies arriving by the drove, the Madrid Fusion 2016 promises to provide even more excitement with Day 2 and 3. Stay tuned! (By: Angel Ong)

With the theme "The Manila Galleon: East meets West," focuses on the influences made by the two parts of the world, particularly on the global gourmet scene is the highlight of the second edition of Madrid Fusion Manila on April 7-9 2016 at the SMX Convention Center Manila.

One of Madrid Fusion Manila's highlights is the sumptuous themed Regional Lunches prepared by the best and creative Filipino Chefs to show off their dishes using the best local produce.

The first day tackles the theme "Panlasa" (Tastes) concentrating on the flavor profiles that are distinctly Filipino: maalat (salty), matamis (sweet), mapait (bitter), maasim (sour) and malinamnam (savoury). The lunch is curated by Chef Angelo Comsti and Nina Daza-Puyat.

Here are our Top 10 favorites on the Day 1 Lunch at Madrid Fusion Manila

The Regional Lunch was held at the SMX Convention Center along with the Expo and Congress last April 7, 2016.

1. Truffle and Sisig stuffed Lechon by Dedet dela Fuente Santos of Pepita's KitchenWe loved the truffled rice with the freshly pugon-baked lechon with gold leaves on crispy skin and pork meat infused with the flavors of truffle and foie gras.

2. Guinumis Shake with Panucha Cotton Candy by Happy Ongpauco of Pamana Restaurant and Tsokolateria Artisinal CafePamana played with their all-time favorite dessert drink called Guinumis. They made it in a smoothie and instead of using the regular Panucha ice cream they made Panucha cotton candy.

Besides the lovely presentation, I was surprised that the dish had just the right amount of sweetness, with the milky coconut dessert and panucha cotton candy complimenting each other.

3. Bringhe with Taba ng Talangka and grilled Suahe in Chili Coconut sauce by Chef Him Uy de Baron (Malinamnam: Taba ng Talangka or Aligue) aka. crab fatsFrom Region 3, the cold dish plays with the texture and the seafood. The Ice cream is made with aligue, coconut and lemongrass perfectly paired with a cold salad of blue swimmer crab, suahe (shrimp) and chili calamansi (Philippine Lemon) dressing.

4. Monggo Guisado sa Baka at Batwan by Chef Mikko Reyes of Hungry Hound and The PalaceLike a Kansi the beef stock is soured by the Batwan Fruit, a fruit that is indigenous to Negros. Then cooked with monggo, beef shanks, ox tripe and topped with Kitayama wagyu and Kitayama bacon chili.

5. Sinuglaw na Talaba with Pulverized Lechon Meat by Chef Patrick and Pia Roa of Patricio's Cevicheria A playful version of oyster kinilaw/sinuglaw. The oysters are very fresh brought from Zamboanga, Kalibo and Capiz.

They made the kinilaw sauce using dungon seed from the mangroves of Dumaguete and local gulaman (agar agar), then topped with lechon polvoron for added flavor and texture.

The sour taste from the dungon seeds goes well with the addicting sweet oysters.

MADRIDFUSIONMANILA2015

Instagram users who couldn't make it to the gastronomic event contented themselves (or at least attempted to) by scrolling through the account of Madrid Fusion Manila, which documented the goings-on Friday, April 24, at the SMX Convention Center in Pasay City.

Chefs flaunted their versions of classic Filipino favorites such as sinigang, sisig, and even balut. Attendees enjoyed cooking demonstrations while gorging on what Madrid Fusion Manila described as a "smorgasbord", as well.

Take a peek into the happenings through Storify below, but be warned, you'll have serious cravings to satisfy afterwards.

The Instagram account immediately takes its followers on a tour of the delectable delights designed to get those taste buds kicking. This one from Mama Sita's has an exhibitor lacing tomato basil sherbet with hot pepper sauce.

View Full Article
By Tricia Aquino (interaksyon.com) | April 24, 2015
Copyright and all rights reserved to Tricia Aquino (interaksyon.com)

Enderun Colleges Students and Alumni Volunteer for Madrid Fusion Manila

From 24 to 26 April 2015, over 40 students and alumni of Enderun Colleges volunteered to provide assistance at the First Madrid Fusion Manila. The hard-working volunteers did not hesitate to accept any task that was assigned to them, including ushering, prepping, plating, serving and stewarding.

Enderun culinary volunteers Cirene Chua and Juan Miguel Vengco assisted two speakers from the gastronomy congress – acclaimed Chef Andre Chiang of Restaurant Andre and 3 Michelin starred Chef Alvin Leung of Bo Innovation. Enderun students and alumni were also assigned to the Regional Luncheons, where well-known Philippine-based chefs prepared Filipino dishes from Luzon, Visayas and Mindanao using local ingredients. Culinary students and alumni worked as assistants to these chefs, including Fernando Aracama, Robby Goco, Jordy Navarra, Bruce Ricketts, Enting Lobaton, Juan Carlos de Terry, and Happy Ongpauco-Tiu.

Madrid Fusion is a well-known Spanish gastronomy congress that brings together the most prestigious and innovative chefs from all over the world. It has a solid 12-year track record of bridging cultures through good food. It is also where the world goes to see the future of food. This is the first time the famed event was held in Manila. Madrid Fusion Manila is a joint partnership among the Philippines' Department of Tourism (DoT), the Tourism Promotions Board (TPB) and Department of Agriculture (DA).

Madrid Fusión Manila showcased local chefs' creativity

People must have salivated as social media was flooded with sumptuous photos from the participating chefs at Madrid Fusión Manila.

The big stage featured the characters of olive oil care of Paco Roncero and foie gras-like cow udder by Margarita Forés, while the dinner with the stars played mind tricks on the guests as molecular xiao long bao, edible stones and cigar halo-halo were served.

But what really impressed were the dishes presented during the regional lunches hosted by the Department of Agriculture.

The menu each day was composed by a gang of chefs that took inspiration from traditional dishes and ingredients found in the assigned island group. The first day featured Luzon with braised duck meat from Isabela among many others; Visayas had lamb from Negros Occidental; and Mindanao showcased a refreshing salad from Zamboanga's spiny lobsters.

Out of the busy kitchen came plate after plate of tasting portions. Filipino chefs, recognizing the vision of the international food event, upped the ante and presented small bites with big, familiar flavors.

A number of chefs reworked the classics but successfully stayed true to their taste, much to the delight of the guests. The humble suman was converted into panna cotta, adlai was used to make a cheesy croquette, barbacoa was prepped like terrine, halo-halo was turned into a popsicle, and piaya was pumped with chocolate and cooked on site. Creativity and talent never ran short, and the chefs went all-out to impress, as these dishes proved.

With the theme "The Manila Galleon: East meets West," focuses on the influences made by the two parts of the world, particularly on the global gourmet scene is the highlight of the second edition of Madrid Fusion Manila on April 7-9 2016 at the SMX Convention Center Manila.

One of Madrid Fusion Manila's highlights is the sumptuous themed Regional Lunches prepared by the best and creative Filipino Chefs to show off their dishes using the best local produce.

The first day tackles the theme "Panlasa" (Tastes) concentrating on the flavor profiles that are distinctly Filipino: maalat (salty), matamis (sweet), mapait (bitter), maasim (sour) and malinamnam (savoury). The lunch is curated by Chef Angelo Comsti and Nina Daza-Puyat.

Here are our Top 10 favorites on the Day 1 Lunch at Madrid Fusion Manila

The Regional Lunch was held at the SMX Convention Center along with the Expo and Congress last April 7, 2016.

1. Truffle and Sisig stuffed Lechon by Dedet dela Fuente Santos of Pepita's KitchenWe loved the truffled rice with the freshly pugon-baked lechon with gold leaves on crispy skin and pork meat infused with the flavors of truffle and foie gras.

2. Guinumis Shake with Panucha Cotton Candy by Happy Ongpauco of Pamana Restaurant and Tsokolateria Artisinal CafePamana played with their all-time favorite dessert drink called Guinumis. They made it in a smoothie and instead of using the regular Panucha ice cream they made Panucha cotton candy.

Besides the lovely presentation, I was surprised that the dish had just the right amount of sweetness, with the milky coconut dessert and panucha cotton candy complimenting each other.

3. Bringhe with Taba ng Talangka and grilled Suahe in Chili Coconut sauce by Chef Him Uy de Baron (Malinamnam: Taba ng Talangka or Aligue) aka. crab fatsFrom Region 3, the cold dish plays with the texture and the seafood. The Ice cream is made with aligue, coconut and lemongrass perfectly paired with a cold salad of blue swimmer crab, suahe (shrimp) and chili calamansi (Philippine Lemon) dressing.

4. Monggo Guisado sa Baka at Batwan by Chef Mikko Reyes of Hungry Hound and The PalaceLike a Kansi the beef stock is soured by the Batwan Fruit, a fruit that is indigenous to Negros. Then cooked with monggo, beef shanks, ox tripe and topped with Kitayama wagyu and Kitayama bacon chili.

5. Sinuglaw na Talaba with Pulverized Lechon Meat by Chef Patrick and Pia Roa of Patricio's Cevicheria A playful version of oyster kinilaw/sinuglaw. The oysters are very fresh brought from Zamboanga, Kalibo and Capiz.

They made the kinilaw sauce using dungon seed from the mangroves of Dumaguete and local gulaman (agar agar), then topped with lechon polvoron for added flavor and texture.

The sour taste from the dungon seeds goes well with the addicting sweet oysters.

Franchise Information

Interested in opening one of Happy Concept Group's restaurant concepts?

Interested in opening one of Barrio Fiesta's restaurant concepts?

Happy Concept Group

How much investment is required and what does it cover?
The Franchise Package ranges from P350,000 up. The total investment would depend on the actual stall or store size and construction requirement. The package is inclusive of site location assistance, construction, design, furniture equipment, training of employees, opening support, on-going consultancy, operations manual and franchise fee.

What is the requirement floor area for the restaurant space?
Minimum of 35 square meter for shell type.

How does one become a franchise of World Topps or Bento Box?
We evaluate the application on the basis of:
a) Personal Qualification of franchise applicant;
b) Location of prospective site.

What qualifications are we looking for in a franchise applicant?
Should have a good business sense and background with strong desire to be successful. Should be committed on managing the day to day store operation. Should be financially capable and trustworthy.

What other franchise opportunities does the Happy Concept Group offer?
a) Multi-Branding: A franchise package for both World Topps and Bento Box in one location. This will bring more excitement to you customers! Research shows that consumers prefer multi-branding restaurants six to one over single restaurants!
b) Take-out / Express Stalls: A very affordable investment package! Perfect for locations that have heavy foot traffic and requires fast service.

How do we apply?
Submit a letter of intent, copy of your personal resume and the vicinity map of you chosen site.

Franchising 101
With the "tried and tested principle" that runs in the gamut of the franchising industry, a lot of newcomers in the business arena with capitals to start an enterprise are considering it in the roster of its business alternatives.

The country's Department of Trade and Industry enumerates the following benefits of franchising:
a) Minimizes the risk of business failure because through the years of running the business, the franchisor has ironed out potential problem areas;
b) You save on the cost of advertising because not only do you have a well-known and recognized trademark, you also pool advertising resources with other franchisees;
c) The franchisor provides the franchisee and staff with detailed training and help. If you were an independent operator, where would you and your staff train?

Barrio Fiesta Group

We take pride in the legacy of what the BARRIO FIESTA Restaurant has created & contributed to the Filipino Food Industry over the years. This humble traditional restaurant serving authentic Filipino cuisine started in 1952 and to date, has 50 branches in the Philippines and abroad. The founder, Ms. Sixta Evangelista, popularly known as Mama Chit started the business by opening her first restaurant in her own home in Caloocan. Since then, the passion for food, the hard-work, and perseverance has been passed on from generations to generations.

A pioneer in the Filipino restaurant industry, Barrio Fiesta has given birth to our sister restaurants such as Ihaw-Ihaw, Kalde-kaldero at Singing Cooks & Waiters, Bakahan at Manukan, Isdaan, Pamana, World Topps, Bento Box, Hawaiian Bar-B-Que, I Love Backyard Bar-B-Que, Chef Happy's creations, and The Boutique Bed & Breakfast, which now form part of The Happy Concept Group of Companies.

With this solid and reputable heritage behind us, we are prepared to accept potential partners to continue promoting the genuine taste of the true Filipino cuisine internationally.

You may view some of the published articles about the Happy Concept Group by clicking or tapping the button below. Please be advised that the PDF file is 2.59 MB and it may take a moment to load depending on the speed of your internet connection.